Chickpea Vegetable Cakes

Step 1/5

• 30 g Cooked quinoa

Cook quinoa as per package instructions

Step 2/5

• 16⅔ g red bell peppers
• 17¾ g broccoli

• food processor
• baking sheet

Preheat oven 350 F / 180 C degrees. Grease a baking sheet or line with parchment paper or silicone baking mat. Add veggies into a food processor/blender and pulse until finely chopped. You still want some bits and pieces in your patties, so be careful not to let it get too mushy. Squeeze out any excess water.

Step 3/5

• ½ tbsp olive oil
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• ⅛ tsp sweet paprika powder

Heat only 1 tablespoon of oil in a skillet over medium high heat. Cook the veggies until softened, about 3-5 minutes. Lower heat and add cumin, garlic powder, and smoked paprika. Cook for an additional minute.

Step 4/5

• 57¾ g canned chickpeas (drained)
• ½ tbsp tahini
• ¼ tbsp lemon juice

• food processor

Add chickpeas to the same food processor/blender along with tahini, lemon juice, and the remaining 1 tablespoon of oil. Blend until smooth.

Step 5/5

In a large bowl, add cooked veggies, chickpeas, and the rest of the ingredients. Form into a ball and press down into even-sized patties. Transfer to prepared baking sheet and bake for 20 minutes, flip and bake for another 10 minutes or so. Serve with your favourite dip. (Yogurt hummus etc)